WHEAT THINS Tomato Topped Cheese & Bean Dip
Prep time5 min
Total time25min
ServingsMakes 16 servings, 2 Tbsp. dip and 16 crackers each.
Ingredients
- 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained
- 1½ cups shredded Mexican cheese blend, divided
- 125 g (1/2 of 250g pkg) brick cream cheese, softened
- ½ cup sour cream
- ¼ tsp. ground red pepper (cayenne)
- 2 green onions, chopped
- ½ cup chopped tomato
- Wheat Thins Crackers
Preparation
- Preheat oven to 350°F. Place chickpeas, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover.
- Blend until smooth. Stir in green onions.
- Spread into 9-inch pie plate.
- Bake 20 min. or until light golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.
Recipe Tips
- Make Ahead
Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, 25 min.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 260 |
| % Daily Value* | |
| Fat 14g | |
| Saturated 6g | |
| Sodium 370mg | |
| Carbohydrate 27g | |
| Dietary fiber 3g | |
| Protein 6g | |
| Vitamin A 5%DV | |
| Vitamin C 5%DV | |
| Calcium 10%DV | |
| Dietary fiber 3g | |
| Protein 6g | |
| Vitamin A | 5 %DV |
| Vitamin C | 5 %DV |
| Calcium | 10 %DV |
| Iron | 10 %DV |
